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Kobliha served
Czech jam doughnut dusted with icing sugar

Kobliha (Czech doughnut)

Author: Flavelo
Recipes Cakes and Desserts
Kobliha is the pride of the Czechs, a close relative of our carnival doughnut, but its dough is perhaps even richer and airier. The mark of a perfect Kobliha is the light strip running around the middle, the "ribbon", proving the dough has risen so lightly it floated on top of the oil. Lemon zest and vanilla scent are essential, and apricot jam traditionally goes inside, not on top, as a surprise.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 360 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Sieve - for aerating flour.
  • Large round cutter or glass.
  • Piping bag with long nozzle - for filling.
  • Saucepan with lid - for frying.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Make a sponge: mix half the lukewarm milk with a little sugar and crumble in the yeast. Let it bloom (froth) for 10 minutes.

Tip: Yeast fungi need warmth and food (sugar) to wake up. If it doesn't froth, the yeast isn't good.
2 ✓

Sift the flour into a bowl (aeration), add the salt, remaining sugar, egg yolks, vanilla, lemon zest, and rum.

Tip: The role of rum is technological: it evaporates suddenly during frying, creating steam pressure that pushes oil out of the dough.
3 ✓

Add the sponge and start kneading. At the end, drizzle in the melted butter and knead until smooth and blistered.

Tip: Always add fat at the end, because if it coats the flour grains at the start, the gluten network forms with more difficulty.
4 ✓

Cover and prove for 1 hour in a warm place.

Tip: The dough needs to double in size.
5 ✓

Roll out to a finger's thickness, cut out rounds, then cover and prove again for 30 minutes on the board.

Tip: The second proving (relaxation) is the secret to a light doughnut. If you skip this, you get dense dumplings.
6 ✓

Heat the oil to 170°C. Place the doughnuts in (top side down) and cover. Fry for 2 minutes.

Tip: Steam forms under the lid, which lifts the dough (this is why you get the ribbon). Without a lid, it won't rise as much.
7 ✓

Remove the lid, turn them over, and fry the other side until golden brown (without lid now).

Tip: The goal on the second side is fixing the crust.
8 ✓

Drain, then fill with jam from the side using a piping bag while still warm, and dust with icing sugar.

Tip: Warm dough is soft and accepts the filling easily.

Recipe FAQ

Why did the doughnut get oily?
The oil was too cold (under 160°C), or you didn't put alcohol (rum) in the dough, which inhibits fat absorption.
Why did the middle stay raw?
You fried it in oil that was too hot, so the outside burned before the heat reached the centre.

Ingredients

  • 500 g Plain flour
  • 50 g Caster sugar
  • 25 g Fresh yeast
  • 250 ml Lukewarm milk
  • 50 g Melted butter (lukewarm)
  • 2 pc Egg yolks
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
  • 1 tbsp Rum (essential!)
  • 1 l Oil (for frying)
  • 200 g Apricot jam
  • 50 g Icing sugar